Keto/ Low Carb Friendly. · Side Dishes for Rotis/Dosas/ Naan.

Shaadi Wali Gobhi ki Sabzi

Cauliflower is a vegetable that`s both versatile and easy, at the same time can take the taste of any preparation or dish. When I saw this dish on Sandy`s cooking page, I wanted to try it immediately. Shaadi wali Gobhi uses simple ingredients in the pantry, but is very flavorful because of the way its prepared. I substituted Alu with panneer, so it satisfies my high fat requirement.


2 Cups Cauliflower

1 cup Paneer,

2 Cloves, 2 Cardamom pieces, a small bay leaf, 1 inch Cinnamon.

1 Tsp jeera

1 Tsp Ginger Garlic Paste

1 Onion chopped fine

1 Tsp Red Chilli Powder

1 Tsp Dhania Powder

1/4 Tsp Turmeric

2 Tomatoes pureed

1/2 Cup Yoghurt

1 Cup Water

2-3 Green Chillies

1 Tsp Kasuri Methi

1/2 Tsp Garam Masala


Roast cauliflower and aloo in a little oil seperately. (I used paneer instead).

In a kadai, add 2 tsp oil.

Add 2 cloves, 2 cardamom, a small piece of bay leaf and 1 inch cinnamon and sauté for 30 seconds

Add 1 tsp jeera – fry for 30 seconds. Now add 1 tsp ginger garlic paste. Sauté.

Add 1 chopped onion and fry until golden brown. Cook covered.

Now add the Red Chilli powder, dhania powder and turmeric and fry for 30 seconds.

Next to the kadai, add the puree of 2 tomatoes. The tomatoes shd cook well so cover and cook for 5 mins until it leaves oil.

Add ½ cup yoghurt and keep mixing.Cover and cook again and now base gravy is ready.

Add 1 cup water to dilute,  2 green chilies, kasuri methi and ½ tsp garam masala and mix.

When it starts boiling add roasted gobhi and paneer.

Mix well until taste goes into the cauliflower and aloo.

Cover and cook and garnish with cilantro.

Serve hot with Peas Pulav and sliced cucumber.

Poriyals / Kootu Varieties. · Side Dishes for Rotis/Dosas/ Naan.

Quick Cauliflower subzi.

Cauliflowers are always a welcome addition to any dish I make as cauliflowers are an excellent source of Vitamin C and dietary fiber. I am a fiber freak and try to sneak in this element of our daily requirement in any dish I create. I also have this habit of immediately cleaning with salt water, drying and storing the florets in an air tight container, so I can scoop them and add them in to any dish I am making for the day. Cauliflowers are an excellent addition to any dry subzi preparation, mixed rices, bajjis, fillings and gravies. This is one of my entry for JFI Cauliflower hosted by Paajaka Recipes.

Cauliflower Subzi.
Cauliflower Subzi.


This is a quick and simple everyday recipe, known for its simplistic presentation and flavourful taste. A handful of peas could also be thrown in for added nutrition. It`s all about innovation in everyday cooking right???


Cauliflower:                 2 cups. (cleaned and chopped in to florets)


Besan                              1 spoon


Mustard, Broken Urad Dhal, Curry Leaves, Hing.

Roast in Oil and Powder:

Toor Dhal           – 2 spoons

Bengal Gram     – 2 spoons

Dhania                 –  2 spoons

Pottu Kadalai   –  1 spoon

Red Chillis         – 5


Curry Leaves


  • Before you start, pop the cauliflower in to the microwave for 3 minutes so its almost halfway cooked. There is no need to add water, as the inherent water content in the cauliflower helps it to cook.
  • Place the tava in the stove, pour a spoon of oil,season with mustard, urad dhal, curry leaves and hing and immediately add the cauliflower.
  • Add turneric and salt according to taste and allow to cook for 5 mins or so until the raw smell is gone.
  • Add the ground powder, sprinkle besan  and serve garnished with cilantro.
  • This subzi is quick and can be coupled with roti or rice. For added nutrition and colour, pop in peas or lilva beans.